1. Using an electric mixer, beat together the filling ingredients until whipped and fluffy. In another bowl, whisk together the milk, eggs, almond extract, cinnamon and salt.
2. On a sheet of parchment paper, unroll the crescent dough sheet. Spread the cream cheese mixture over the dough, leaving a 1/4-inch border around the edges. Starting with the long side of the rectangle, roll up into a log. Then, pinch the edges to seal.
3. Using a serrated knife, cut the log into 12 slices. Place the dough rolls in a gallon-sized zip-top bag or 9 x 13 glass baking dish. Pour the egg mixture over the rolls. Seal the bag (or cover the pan with plastic wrap), and place in the refrigerator for 30 minutes up to overnight. 
4. When ready to bake, preheat oven to 350° F, and line a cookie sheet with parchment paper. Remove the pastry from the fridge. Arrange the slices in a circle on the prepared cookie sheet. Brush any remaining egg mixture left in the bag over the dough. Bake for 20 to 25 minutes or until golden-brown.
5. Serve warm with a dusting of powdered sugar, fresh fruit, sliced almonds and a drizzle of maple syrup, if desired. 

Per Serving: 

Calories: 340, Fat: 21 g (8 g Saturated Fat), Cholesterol: 150 mg, Sodium: 640 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 11 g.